Take one egg and a portion of the lamb mix. Wrap the lamb mix around the egg and smooth with your hands to form an even casing around the egg till it is fully covered.

Repeat for all the remaining hardboiled eggs. Place all in a plate.

Sprinkle all coated eggs with a fine dusting of rice flour.

Heat the oil for deep-frying in a deep pan. Whisk the last remaining egg in a bowl and dip each lamb-coated egg in some of this whisked egg, gently shake off the excess and deep-fry till golden. When done, drain and place on paper towels.

To prepare the gravy: Heat the cooking oil (3 tbsp) in a deep pan and add the chopped onions. Fry till light golden in colour and then add the ginger and garlic pastes.

Fry for 2-3 mins and add the tomato paste and all the spice powders including the Catch garam masala powder. Mix well. Fry till the oil begins to separate from the masala.

Add the yogurt and ½ a cup of water to the masala. Mix well and cook for 2 more mins.

Now add the prepared koftas to the gravy and fold in very, very gently to coat on all sides.

Cook for 1 more minute and turn off the flame. Slice the eggs in half horizontally.

Garnish the dish with chopped coriander and serve hot.

Other than the Nargisi Kofta recipe, here are some other Indian dinner and lunch recipes that you can try making at home too, like: